Heating of BDE-209 and BDE-47 in plant oil in presence of o,p鈥?DDT or iron(III) chloride can produce monochloro-polybromo diphenyl ethers

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• 作者：Paul Bendig ; Marina Blumenstein ; Walter Vetter ; ^{walter.vetter@uni-hohenheim.de}
• 关键词：Brominated flame retardants ; Polybrominated diphenyl ethers ; BDE-209 ; BDE-47 ; Monochloro&ndash ; nonabromo diphenyl ether ; Dichlorodiphenyltrichloroethane
• 刊名：Food and Chemical Toxicology
• 出版年：2012
• 期刊代码：20_02786915
• 类别：pha
• 出版时间：May, 2012
• 卷：50
• 期：5
• 页码：1697-1703
• 文件大小：1159 K

摘要

Heating processes of food can alter the concentrations and composition of organohalogen compounds. In this study the fate of two polybrominated diphenyl ether (PBDE) congeners, decabromodiphenyl ether (BDE-209) and 2,2鈥?4,4鈥?tetrabromodiphenyl ether (BDE-47) was analyzed when heated in plant oil with and without additional compounds. When the PBDEs were heated in pure plant oil, no transformation was observed. Heating of decabromodiphenyl ether (BDE-209) together with ortho,para鈥?dichlorodiphenyltrichloroethane (o,p鈥?DDT) or iron(III) chloride in plant oil resulted in the formation of monochloro-nonabromodiphenyl ethers (Br₉Cl-DEs). Almost 10%of the initial amount of BDE-209 was transferred into Br₉Cl-DEs. Heating BDE-47 in the presence of iron(III) chloride produced two monochlorinated transformation products which were tentatively identified as 2,2鈥?4-tribromo-4鈥?chlorodiphenyl ether (4鈥?Cl-BDE-17) and 2,4,4鈥?tribromo-2鈥?chlorodiphenyl ether (2鈥?Cl-BDE-28). However, the reactivity was smaller and no Br 鈫?#xA0;Cl exchange was observed with o,p鈥?DDT. The conditions used in our experiments (200 掳C; heating 30 min-3 h) indicate that such reactivity may also occur during cooking of fish, meat and other food samples.